Veggie Moroccan Tagine

This recipe is an absolutely perfect dish to share.

It can be made in either a traditional clay tagine pot by building layers of vegetables and spices to be gently simmered for a few hours, or in a large pan for a simpler and quicker method.

Either one offers a celebratory centre piece to be shared, that can be served with cous cous, flatbreads and houmous. This tagine really mirrors the sunnier weather on the horizon, so why not give this a go and serve outside with a group of friends.

  • Difficulty: Medium
  • Time: 45 mins
  • Servings: 4
  • Calories: 144
  • Dairy Free
  • Gluten Free
  • Vegan
  • Vegetarian


Ingredients for tagine

  • 1 large onion sliced
  • 3 cloves of garlic chopped
  • 1 aubergine
  • 1 red and 1 yellow pepper
  • 1 courgette
  • tin of chickpeas, drained
  • tin of chopped tomatoes
  • 1tsp tomato puree
  • 1tsp cumin
  • 1tsp coriander
  • 1/2tsp nigella seeds
  • 1/2tsp mint
  • chilli flakes to your preference of heat (but bare in mind mint can make this milder)
  • 4 or 5 dried apricots chopped
  • hand full of olives
  • low salt stock cube


Step 1:

Add a small amount of oil and the tomato puree to a large saucepan and saute the onion and garlic. Add in the coriander, cumin and nigella seeds at this stage too.

Step 2:

Once the onions become translucent and aromatic with the spices, add the chopped veg and cover and cook till they start to soften.

Step 3:

You can now add in the rest of the ingredients mixing everything thoroughly to coat all the veggies.

Step 4:

This can now be simmered for as long as you want to get a full and rich flavour but requires around 20 minutes to cook everything through. Constantly check the tagine to make sure there is enough liquid in the pan to avoid the bottom of the dish catching. Add a small amount of water if the recipe begins to look dry.

Step 5:

Garnish with fresh coriander and serve in the centre of the table with flat breads, cous cous and houmous to share.

Fancy these?